Cheesy Roasted Pear, Butternut and Leek Soup Recipe

Name: Cheesy Roasted Pear, Butternut and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each pears ripe, peeled, quartered and cored; 2 pounds butternut squash peeled, seeded and cut into 2-inch chunks; 2 medium tomatoes cored and quartered; 1 large leeks pale green and white parts only, halved lengthwise, sliced and washed; 4 cloves garlic crushed; 1 1/2 tablespoons olive oil or other vegetable oil; 1/2 teaspoon salt divided; 1 x black pepper freshly ground, to taste; 4 cups stock vegetable or other broth, divided; ⅔ cup goat (chevre) cheese crumbled; 1 1/2 tablespoons chives freshly and thinly sliced or scallions, spring or green onions

Servings: persons

2 each pears ripe, peeled, quartered and cored
2 pounds butternut squash peeled, seeded and cut into 2-inch chunks
2 medium tomatoes cored and quartered
1 large leeks pale green and white parts only, halved lengthwise, sliced and washed
4 cloves garlic crushed
1 1/2 tablespoons olive oil or other vegetable oil
1/2 teaspoon salt divided
1 x black pepper freshly ground, to taste
4 cups stock vegetable or other broth, divided
⅔ cup goat (chevre) cheese crumbled
1 1/2 tablespoons chives freshly and thinly sliced or scallions, spring or green onions

1
Preheat oven to 400F.
2
Toss pears, squash, tomatoes, leek, garlic with oil, 1/4 teaspoon salt and pepper in a large bowl until evenly coat.
3
Place evenly on a large baking sheet.
4
Roast, stirring occasionally, until the vegetables are tender, 45 to 55 minutes.
5
Allow to cool a few minutes.
6
Add half the vegetables and 2 cups broth in a blender, puree until smooth.
7
Pour into a large saucepan.
8
Puree the remaining vegetables and 2 cups broth.
9
Pour into the pan and add the remaining 1/4 teaspoon salt or to taste.
10
Heat the soup over medium-low heat, stirring, until hot, 10 to 12 minutes.
11
Sprinkle crumbled goat cheese and chives or scallions on top.
12
Serve warm with croutons if desired.

1788

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 each pears ripe, peeled, quartered and cored, 2 pounds butternut squash peeled, seeded and cut into 2-inch chunks, 2 medium tomatoes cored and quartered, 1 large leeks pale green and white parts only, halved lengthwise, sliced and washed, and more.

Yes, Cheesy Roasted Pear, Butternut and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Roasted Pear, Butternut and Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions